Chicken Madeira Rigatoni Recipe
Recipe information
Make Chicken Madeira Rigatoni in just 45m. pan roasted chicken with creamy mushroom & madeira wine sauce, rosemary, lemon & garlic ciabatta baguette
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Ingredients
For the Chicken
For the Sauce
For the Pasta
For the Ciabatta Baguette
Prepare the Chicken
1. Season the Chicken
Season the boneless, skinless chicken breasts with salt, black pepper, and garlic powder on both sides.
2. Pan Roast the Chicken
In a large skillet, heat olive oil over medium heat. Once hot, add the seasoned chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove from heat and let rest.
Make the Sauce
3. Sauté the Vegetables
In the same skillet, add sliced mushrooms, minced shallots, and minced garlic. Sauté for about 5 minutes or until the mushrooms are tender and the shallots are translucent.
4. Add the Madeira Wine
Pour in the Madeira wine and let it simmer for about 3-4 minutes until it reduces by half.
5. Finish the Sauce
Add chicken broth and heavy cream to the skillet. Stir in chopped rosemary and let the sauce simmer for an additional 5 minutes until it thickens slightly. Season with salt and pepper to taste.
Cook the Pasta
6. Boil the Pasta
In a large pot, bring water to a boil and add 1 tablespoon of salt. Add rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
7. Combine Pasta and Sauce
Once the pasta is cooked, add it to the skillet with the creamy mushroom sauce. Toss to combine and heat through for 1-2 minutes.
Prepare the Ciabatta Baguette
8. Make Garlic Butter
In a small bowl, mix softened butter with minced garlic, lemon zest, and chopped rosemary.
Serve
10. Plate the Dish
Slice the rested chicken and place it on top of the rigatoni with mushroom sauce. Serve with the toasted ciabatta baguette on the side.
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